Pasta Salad with Black Beans and Veggies
This Pasta Salad with Black Beans is an easy portable lunch that can be tweaked to your personal flavors. Ideal recipe to clear out the fridge.
Servings: 2
Calories: 404kcal
Ingredients
For the salad
- 1/2 cup cooked black beans drained and rinsed (½ cup dried = 1.5 cup cooked = 1 15 oz can, drained)
- 1-1.5 cup whole wheat elbow pasta
- 1 cup cherry tomato halved
- 1 cup carrot finely chopped
- 1/2 cup cucumber finely chopped
- 1 cup Chinese cabbage or bok choy chopped
- 1/3 cup spring onion (scallion) finely chopped
For the dressing
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon soy sauce/Tamari
- sea salt
- black pepper
Instructions
- Combine all dressing ingredients in a small bow. whisk well until combined. Set aside.
- Add all salad ingredients to a bowl, toss to combine, and drizzle with dressing.
Notes
Take-along tip: keep dressing in a separate container and add just before serving.